1. Heat Pozole to the People in medium saucepot, bring to a boil and simmer gently for
5 minutes before adding shrimp.
2. Add shrimp and let simmer for another 3 minutes taking care to not overcook the shrimp and remove from heat.
3. Swirl in lime juice to finish. Portion soup into bowls. Garnish with jalapeno, scallion,
tortilla and pickled onion.
Inspired by travels to Veracruz where pozole with shrimp was not at all uncommon. Plump shrimp anchor this bowl of pozole. Be sure to peel and properly devein the shrimp before poaching in the soup, reserve the shells for shrimp stock or add them to the soup for extra flavor. Just be sure to remove them all before eating!
1 jar (16 fl oz) Pozole to the People red soup base
1/2 lb jumbo shrimp, peeled and deveined
1 jalapeno thinly sliced
2 scallions, sliced
1/2 cup pickled red onion
1 cup tortilla strips
Copyright © Pozole to the People. All rights reserved.